Ratatouille à la Provençale (Ratatouille Provençale)

Fresh and quality products are often the main ingredients of any great recipe. Last summer, we had so much pleasure strolling around this indoor local farmer’s market to pick up the tomatoes, zucchinis, eggplants, and peppers we needed to make our ratatouille provençale recipe. The colors and beauty of this vegetable market stand (étale) is so cheerful– if we could we would send you the scent too, the scent of freshness, priceless! In the US, we opt for the organic section of our local grocery store (only if the vegetables look fresh which they don’t always do if they have been out too long) and pick up US grown produce (less carbon footprint and great way to support US organic growers) as much as possible.

This weekend, we’ll served our ratatouille provençale with a delicious pork roast – a nice marriage but a ratatouille is a very versatile side dish and goes with pretty much anything, even left over meat. So to bring a little bit of Provence to your table, check our detailed recipe and Art of the Home suggestions below. Enjoy and bon appétit!

Ratatouille à la Provençale (Ratatouille Provençale)
by Art of the Home

Add about 1 small glass of water (this will prevent the vegetables from sticking to the bottom)

Add couscous spices and simmer, covered, under low heat for 30-40 minutes (depending on how crunchy you want the vegetables to be). Stir from time to time and if vegetables start to stick at the bottom, add a tiny bit of water. Add more spices as needed according to taste.

Serve as a side dish, hot or warm.

Art of the Home Suggestions:

Leftover: great addition to pasta instead of tomatoe sauce or in an omelett.